How To Make Chicken Stew And Dumplings

Ingredients:

Serves 4 people.

4 Chicken legs and 4 Chicken thighs.

1 large onion, sliced into rings

1 clove garlic, crushed and chopped finely

3 large carrots, peeled and cut into chunks

1 large red pepper, remove centre and seeds and cut into slices.

6 medium mushrooms, cleaned and cut in half

1 oz. Cornflour

1 Pint Chicken stock . This can be made with two stock cubes and 1 pint of water.

Dumplings

4 oz self-raising flour

4 oz suet

Pinch of salt.

Method

Place the Chicken into a bowl and add a tablespoon of flour and turn the pieces until fully covered. Put a tablespoon of sunflower oil in to a large frying pan and when hot add the meat, turn with a slotted spoon until all sides are sealed. Add the meat to a large casserole. Heat a frying pan with two tablespoons of sunflower oil and put in the onions and cook for a minute then add the carrots, red pepper, mushrooms and seal for a few minutes by turning with a slotted spoon.

Add the cornflour and stir then add a pint of chicken stock and bring to the boil. Turn off the heat and add the vegetables and stock to the casserole.

Put the flour, suet and salt in a bowl and mix together with a little water until a stiff dough is formed. Split this into 8 small round dumplings.

Pre heat the oven to 150 degrees C. Place the lid onto the casserole and put it into the oven for 1 hour 30 minutes to cook slowly and get that lovely rich taste with tender meat. Add the dumplings with 30 minutes to go. It is ready for serving straight away. Serve the casserole on its own or with roast potatoes and parsnips.

Note: This recipe has been based on good eaters for smaller appetites just use the chicken thighs. You can use almost all root vegetables so do not be afraid to choose what is available or what you prefer. You can make enough for 2 meals and freeze it for use at a later date.

By Richard Allen -